You may have noticed Starbucks’ new brightly colorful ads touting the deliciousness that is the frappuccino. While the new promotions are definitely easy on the eyes, a Brooklyn artist is calling foul, saying the company ripped off her work. [More]

Can you hear that? That’s the sound of my teeth cringing at the thought of icy cold, sugary drinks assaulting my insides in a frenzy of sweet syrups. Starbucks is on a sugar high, unveiling six new frappuccino flavors debuting this summer in a line it calls “Fan Flavors.” [More]

There are times, certainly, when you’re craving a bit of sugary indulgence. But for those occasions when a small isn’t small enough (or a tall is too tall?) Starbucks is introducing a “Mini Frappuccino” for a limited time. [More]

Without even having tasted Starbucks’ newest flavor promotion, the S’Mores Frappuccino that’s heading to stores for the summer, my teeth have already made up their mind about this thing, and boy, are they worried. [More]

When I turned 20 I added an extra package of ramen noodles to the pot and treated myself to some wine coolers that just happened to appear in my refrigerator. But it appears Starbucks is going the more traditional route to celebrate the 20th anniversary of its Frappuccino, by debuting a limited-time birthday cake flavor. [More]

As a news outlet known for sharing news about record-shattering, vat-filling, massive frozen espresso drinks, it’s a cool and refreshing change of pace for us to share news about a new tiny Frappuccino. If you live near Houston or Denver and want a caffeinated confection with fewer calories, you can check out the test. [More]

A few years ago, we happily passed on the news that a change in Starbucks Frappuccino flavors meant that you could get some flavors in a vegan formulation. But now, if you’re a Frappuccino lover who eschews eating animals, you’ll have to stay away from the strawberry variety from here out. The good news is that the newest base doesn’t contain artificial red food dye. The bad news is that’s because it’s been replaced with cochineal extract, a dye made from dried, ground-up insects. [More]

If you’ve ever tried to come up with your own version of the Starbucks Frappuccino at home, you may have run into this problem. It separates. That lovely smooth texture and consistency you enjoy at the Sbux emporium just seems unobtainable on your own. But it turns out the secret is a simple and cheap ingredient you can find next to the flour in the supermarket: xanthan gum! [More]